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Gran's blackberry buttermilk cake recipe

Gran's blackberry buttermilk cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake

Buttermilk, fresh blackberries, raisins and spices like nutmeg, cloves and cinnamon make this buttery 'black' cake a scrumptious treat, indeed. This egg free cake recipe is from my 90 year old gran's handwritten recipe collection, so enjoy sharing it with your grans, mums, daughters and granddaughters!

36 people made this

IngredientsServes: 30

  • 500ml buttermilk
  • 2 teapsoons bicarbonate of soda
  • 400g caster sugar
  • 500g plain flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 110g butter
  • 150g fresh blackberries
  • 145g raisins

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease and flour three 20cm round cake layer tins.
  2. Dissolve the bicarbonate of soda in the buttermilk.
  3. Combine the sugar, 450g of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter; stir in the buttermilk mixture.
  4. Toss the blackberries and raisins with the remaining 50g flour to coat. Mix in the blackberries and raisins and stir until evenly distributed. Pour mixture into the prepared tins.
  5. Bake at 180 C / Gas 4 for 25 to 35 minutes or until a skewer inserted near the centre of the cakes comes out clean.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (23)

A big thanks to Gran and Maggie for sharing this recipe - it makes lovely cakes! Rubbing the butter into dry ingredients works, I make my own buttermilk by adding 30ml of lemon juice to 500ml of either semi skimmed or full fat milk and the recipe works well with gluten free flour. It has also made me very popular as I make three cakes and share them with my friends-27 Aug 2012

Not sure whether butter should be melted first or rubbed into the dry ingredients - grateful for some clarity as I am really keen to try this-28 Jul 2012


This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries.I cups of black berries is definitely not enough. I wasn't really sure about the blackberry and raisin combo.WE all liked this cake with the extra berries.also - I made this is a 9 x 13 pan. took almost an hour to bake. I checked it every 5 minutes after 35 minutes.-12 Aug 2006

Gluten-Free Bread Rolls Recipe by Chef Gearóid Lynch

This bread rolls recipe from Gearóid Lynch is gluten-free and they are suitable for serving at any time of the day, making a wonderful centrepiece on the table.


500g gluten-free white bread flour blend, plus extra for dusting
60g butter, softened
1 tsp xanthan gum
1 tsp salt
20g fresh yeast or 1½ tsp fast action dried yeast
1 tbsp caster sugar
1 egg
200ml lukewarm water
1 dessertspoon milk
selection of seeds, such as linseeds, sesame (white and black), poppy, sunflower and pumpkin

For the egg wash
1 egg yolk
1 dessertspoon milk

1. Place the flour, butter, xanthan gum and salt into the bowl of a stand mixer. If using dried yeast, add it at this point too. Use the dough hook attachment to combine all the ingredients.
2. Combine the sugar, egg, water, milk and fresh yeast (if using) in a large jug and mix well. Add to the dry ingredients and mix with the dough hook for 8–10 minutes.
3. Leave the dough in the bowl, cover it with cling film and put in a warm place for at least 1 hour. It will increase in size.
4. Dust the worktop with some flour and transfer the dough onto the worktop. Cut into 8–10 equal portions and shape into rounds. If the dough is too sticky when you are forming the rolls, rub some olive oil on your hands. This will prevent the dough from sticking to your hands.
5. Place the rolls in a 22cm round tin. Mix the egg yolk and milk together and brush the tops of the rolls with the egg wash.
6. Sprinkle with the seeds and leave in a warm place to prove for 40 minutes, uncovered. The dough will rise again.
7. Meanwhile, preheat the oven to 200°C. Bake the rolls for 20 minutes, until crusty on top. Turn the rolls over
in the tin to allow the base to get crusty too.
8. To check that the rolls are done, turn them over and tap the base. If you hear a light, hollow sound, the rolls are ready for serving.

Gearóid Lynch purchased The Olde Post Inn in Cloverhill, Co Cavan with his wife Tara in November 2002. When he was diagnosed with coeliac disease, the pleasure of cooking was briefly taken from him. Refusing to let the diagnosis limit his enjoyment of food, he created a variety of delicious, gluten-free adaptations of everyday dishes, which he shares with you in his book My Gluten-Free Kitchen.

As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.

This piece comes from Gravy #47, which celebrates all things sweet. Channeling Aunt Ruth How I became a Southern baker by Karen Barker I grew up in the Flatbush neighborhood of Brooklyn, where there was a very strong corner-bakery culture but little actual home baking. People tended to purchase their breads and desserts rather than produce them out of cramped urban kitchens. I was lucky that my maternal grandmother, an exception to this rule, lived upstairs. She was a Russian immigrant who barely spoke English, had no written recipes, and never used standardized measures.

This piece comes from Gravy #47, which celebrates all things sweet.

Channeling Aunt Ruth
How I became a Southern baker
by Karen Barker

I grew up in the Flatbush neighborhood of Brooklyn, where there was a very strong corner-bakery culture but little actual home baking. People tended to purchase their breads and desserts rather than produce them out of cramped urban kitchens. I was lucky that my maternal grandmother, an exception to this rule, lived upstairs. She was a Russian immigrant who barely spoke English, had no written recipes, and never used standardized measures. Bubby Fanny turned out an amazing array of Eastern European specialties and taught me that homemade sweets were a tribute to one’s family and always included the ingredients of time and love.

When Ben, my North Carolina–born husband, brought me south after culinary school, I was a stranger in a strange land. Eventually, I transitioned from bagels to biscuits, from cheesecake to chess pie, and discovered that what I always thought was cornbread was actually corn cake. I married into a family of legendary bakers. To me, the young professional baker, the Barker family prowess set the bar stratospherically high, and the expectations associated with my training only amplified my intimidation.

My husband’s people were originally tobacco-growing subsistence farmers from the Union Ridge community of northern Alamance County, in the North Carolina Piedmont. The women of the household produced three meals every day, passing on cooking skills and knowledge to their daughters. Ben’s grandmother Louise and her sister Ruth became known throughout the area for their fine hand with breads and sweets. Working a cast-iron, wood-fired oven with no thermostat or controls, in a kitchen without electricity or plumbing, they honed an extensive repertoire.

My father-in-law recalls that “they baked every day they made biscuits every day and that can lead to darn good biscuits—every day.” Ruth was a talented farm cook who gloriously made do with ingredients that were on hand. My husband swears that his chubby conformation as a child was due in large part to his summers on the farm, with unlimited molasses-and-butter-slathered biscuits and a never-ending parade of pies.

When Louise moved off the farm into town, her style became a it more modernized and refined. Cake baking was a highly competitive sport among homemakers, with each woman having a particular specialty. Louise was considered an all-around champion, but her pound cakes garnered the greatest admiration. She was detailed and exacting and made sure that her daughter-in-law—Ben’s mom, Jeanette—was able to recreate family recipes to her standards.

Feeling the pressure, I quickly tried to perfect my crust skills when I moved to North Carolina. I learned that a smile and a well-crafted pastry go a long way in conquering any social situation. After bringing a couple of blueberry-blackberry pies to my first Barker family reunion, I was deemed “all right.” When persnickety Gran Louise told me I had “the gift” for baking, I felt as though it was I who had received the greatest gift—to pass muster with her was no small feat. (Little did she know that my only domestic talent was in the culinary arena.)

Jeanette, Louise, and Ruth were my role models for rich pound cakes, delicate cheese straws, and billowy lemon meringues. I’m a tinkerer, but I never messed with my baking angels’ recipes: They were simple, exceptional, and lovingly passed down. Their time-tested methods, explanations, and memories associated with each recipe were as valuable as the recipes themselves. I learned that fresh, hand-grated coconut was the secret to Gran’s famous holiday coconut cake and how Aunt Ruth’s impeccably fried pies depended on apples that were home grown, picked, and dried, encased by a flaky lard dough. It was impressed upon me that the family’s definitive cornbread recipe relies not only on full-throttle buttermilk, farm eggs, and fresh stoneground meal, but on a well-seasoned skillet and a generous amount of bacon grease.

The next generation is in training. My niece Lee has spent the last two Christmas Day mornings at Jeanette’s elbow, learning how to replicate her biscuits. My son Gabriel has shown a strong interest in scratch baking, and my granddaughter Kayla has recently asked me to show her how to make bread pudding. I have come to believe that you are, in fact, what you eat, in that a family’s history resides in those passed-down recipes.

My Bubby had little in common with Ben’s kinfolk other than the nurturing secret of home baking and how important it is to create a set of food memories for your family. It is not lost on me that the phrase “give me a little sugar” means “show me some love” in the Southern lexicon. Remarkably, I can hear my grandmother saying the same thing in Yiddish: gib mir a bissel tsuker. Perhaps, at their hearts, Flatbush and Union Ridge aren’t so different after all.

Karen Barker was happily co-proprietor and pastry chef of the Magnolia Grill in Durham, NC (1986–2012). Now, happily, not.

There’s something about carrot cake that is simply irresistible. With its mellow carrot sweetness, cinnamon spice and tangy cream cheese frosting, you can’t help but cut yourself a slice. This is especially true for Taste of Home contributor Kim Orr of West Grove, Pennsylvania.

Growing up, Kim would beg her mother to this old-fashioned carrot cake recipe each year for her birthday. Luckily for us, Kim has shared this celebratory recipe with the entire Taste of Home community. Keep reading to learn how to make this traditional carrot cake with cream cheese frosting. We bet you’ll love it enough to serve on your own birthday!

How to Make Carrot Cake


  • 4 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 to 3 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups grated carrots

Frosting ingredients:

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners’ sugar
  • 2 to 3 tablespoons 2% milk
  • 1 cup chopped walnuts, optional
  • Orange and green food coloring, optional

Step 1: Mix the ingredients

In a large bowl, combine the eggs, sugar and oil, and set aside. In a separate bowl, mix together the flour, cinnamon, baking soda and powder, nutmeg and salt. Then, a third at a time, stir the dry mixture into the wet mixture until it’s fully combined. Fold in the grated carrot.

Test Kitchen tip: Add an old-school touch to your carrot cake by stirring in some raisins, shredded coconut, chopped walnuts and/or well-drained crushed pineapple. Each will give your carrot cake texture and some added sweetness.

Healthy tip:You can also replace half, or all, of the canola oil with an equal amount of unsweetened applesauce. This swap not only gives your cake some apple flavor but reduces the fat content, too.

Step 2: Bake the cake

Grease and flour two 9-in. round baking pans. If you’re unfamiliar with our no-fail way to grease a cake pan, be sure to check out this easy how-to. Divide the cake batter evenly between the pans and then bake them in a 350° oven for 35-40 minutes, or until a toothpick inserted in centers comes out clean.

Remove the pans from the oven and allow them to cool for about ten minutes. Then, transfer the cake layers from the pans to a wire rack cool completely. Did your cake turn out wonky? Take a look at 8 common cake mistakes and how to fix them.

Step 3: Prepare the frosting

While the cake layers are cooling, start on the frosting. Cream the butter and cream cheese in a large bowl until it’s nice and fluffy, then add the vanilla extract. Next, beat in the powdered sugar gradually, then add milk until the desired consistency is reached.

Reserve about 1/2 cup of frosting for optional decorating. Fold the chopped walnuts into the remaining frosting, if desired.

Test Kitchen tip: If walnuts aren’t your favorite, feel free to use a different nut, or none at all. We recommend pecans, almonds or pistachios.

Step 4: Frost and decorate

After your cake layers have completely cooled, spread the frosting between the layers and over top and sides of cake.

Optional Decoration

For an old-school touch, add a cute carrot topper to each slice of cake. To the reserved frosting, tint 1/4 cup of it orange and the other 1/4 cup green. If you’re in need of food coloring, we love Wilton’s icing colors set.

Next, cut a small hole in the corner of a piping bag or plastic bag and insert a #7 round pastry tip. Fill the bag with the orange frosting and pipe 16 carrots on the top of the cake, so each slice will have one. In another cut pastry or plastic bag, insert a #67 leaf pastry tip and the green frosting, then pipe a leaf at the top of each carrot.

Step 5: Enjoy

Slice your cake and dig in! If you want your dessert experience to be extra-decadent, serve each slice with a scoop of butter pecan ice cream.

Chasing MY Life WHEREVER it Leads Me

I think I’m almost down to 2½ sides…and I’m FINALLY taking back my life… actually CHASING MY LIFE.

I'll ALWAYS be 3 Sides of Crazy cooking in OUR Krazy Kitchen at my Savory Kitchen Table and ALWAYS Eating on the Good China but counting down to normal

I love to cook, read, write, quilt, craft, go antiquing, amateur photography and to learn new things. I’m a Jill of many trades & always have more interests and desires than I have time. LOL I’m still trying to figure out what I want to be when I grow up. I love being a homemaker and keeping my family healthy and happy.

As a Christian woman I believe life is all about change and that learning to cope with it as it happens will help you through life. I believe in Murphy’s Law, the Domino Effect, Payback’s a Bitch, and Karma. I also believe that Pay It Forward and living by the Golden Rule go a long way to keep the former from happening to begin with. I believe everything happens for a reason and that life is one big adventure.

I try to see life through rose colored glasses and be as tolerant as possible. My glass is always half full. I am an optimist, extremely positive minded and usually a really upbeat person so anything goes within reason.

I especially love to cook and develop new recipes. I have written a couple of cookbooks for family reunions that I’m working on getting published and have new cook books in the works.

Notes On Buttermilk

Buttermilk is a must in this recipe and can’t be left out. The main reason is the buttermilk chemically reacts with the baking soda to make the bread rise. The buttermilk adds a lovely flavor to your bread. Some people worry about tasting the acid buttermilk but once it’s baked you can’t taste it at all.

– Remove outside leaves, cut it in quarters and remove the stalk.
– Grate or cut it in fine stripes.
– Peel onion and chop fine. Peel apple, remove core, then cut in cubes.
– In a bigger pot heat clarified butter.
– Add onions and apples,
– Saute for 1-2 min.
– Combine with red cabbage, bring to a boil, reduce heat.
– Add vinegar, red wine, bay leave and spices.
– Fill up with water, let cook for at least 1-1.5 hours.

Find Red Cabbage in the German Delicatessen Box!

Red cabbage tastes for some reason better the next day. You can make it the evening before and let it simmer for another 15-20 minutes the next day before you serve it. Some say it even tastes better when reheated twice – I agree it does – even three times!

Find the classic German red cabbage in the jar at Big Lots, Aldi, Cost Plus or international supermarkets. Amazon has it too! But it tastes the best home made. All the commercial products are too sweet for my taste.

Best of Bridge Slow Cooker Cookbook (page 19) / Bravo! Best of Bridge Cookbook (page 11)

Enjoy! (page 106) / The Complete Best of Bridge Cookbooks Volume 1 (page 159)

Search the Best of Bridge

Best of Bridge is more than just a company – it evokes all the goodness of home cooking and that wonderful feeling of family, friends and comfort. Bridge recipes are staples at dinners and celebrations across Canada and many recipes are now part of family traditions because the recipes are always soul-satisfying, dependable, and above all, delicious.

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This recipe works perfectly with and has been tested with the following honey:

Honey Tips if You Don't Use the Above Honey:

  • Use a lighter color honey (not wildflower honey) to ensure the flavor stays mild and not bold in flavor.
  • DoNOTuse super thin honey like the kind that comes in a squeeze bottle or "honey bear".
  • See the ingredients, above notes or recommended products below for the exact type of honey that I use.
  • The honey in the video on my site does not reflect the correct type of honey that should be used - I did not film that video and the wrong honey was used. You must use the correct kind of honey for this recipe! I have listed the brands used in the links.

This recipe was tested with the following COLD butter: Kerrygold Salted Butter, Organic Valley Pasture Butter and Vital Farms Sea Salted Pasture-Raised Butter. Yes the butter brand is important for this recipe, please use quality butter!

Storage: If storing for later, make sure to take it out of the refrigerator about 20-30 minutes before frosting so it's not so hard and will spread easier.

Serving Suggestions: Use this to frost your favorite cookies or cakes like chocolate cake, carrot cake, vanilla cake, etc.

Frosting Cake/Cupcakes: It takes about 1 to 1 1/2 cups of frosting to generously frost 12 cupcakes. It takes about 2 1/2 to 4 cups of frosting to fill and generously frost a two-layer 9" cake.

Equipment: Standing Mixer & Bowl or Hand Mixer, Spatula


The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!

Which supermarkets deliver in Peatling Magna?

The online supermarket delivery service Peatling Magna: more and more supermarkets offer this service. A basket full of groceries such as Paw Patrol Real Talking Plush Tracker 2, Essential Waitrose Sponge Wipes or Alpro Strawberry Banana Peach Pear Yoghurt Alternative and now and then temporary deals from Mug Shot can have a weight of 15,5 kilogram. Discover the convenience of the online store. Check the online supermarket Peatling Magna directly. Everything will be dropped to the kitchen table. Did you know you can set your own address and time slot? Friday right on time at 10:15, friday around noon at 15:00 or friday in the evening at 22:30, choose yourself! Also read more about Supermarket Delivery Medway

Online food shopping in Peatling Magna
Probably, you are used to shop online at stores such as teletext Holidays Online food shopping is just as easy. Make sure you are logged in, look for products like Incognito After Sun Moisturiser Mosquito Repellent or Hartleys Orange Jelly Pot. Or check groceries in categories like Cooking Wines or limit yourself to shop brands like RieslingEymann. Put the groceries you need in your cart. Thereafter, it is important to opt a address and time. Very practical: make use of groceries pay after deliver, this can often with your debit card. Click and collect is also possible. Try it out: buy groceries online and benit from for example the Sainsbury’s supermarket delivery in Peatling Magna.

Order online at the butcher and bakery
You’ll find many bakers in the area of Peatling Magna with an online store and delivery service. They provide Parotta or Barotta, via the online butcher, you can order products like Crabmeat. Your greengrocer delivers fresh Calabrese, and they deliver somtimes also Kiwifruit or Lemon at the supermarket delivery service Peatling Magna. You must do this because: fresh and qualitatively groceries. The local liquor store brings a good bottle of Unibroue La Fin Du Monde and a glass of Albarossa. By the supermarket you order a bottle Hermann Brause Apfelschorle (Apple) as a thirst quencher. You will always want to order groceries online. Througout the day, you can get receive your order. For example, at 11:40 o’clock early in the morning 13:30 o’clock ‘in the afternoon or later round 22:00 o’clock thanks to food delivery Peatling Magna. Get your bread at home, or ordering from the online butcher saves you a lot of time. Test it today: the delivery service of Lidl, Aldi, Iceland, Amazon Pantry, Morrisons, Ocado, Waitrose, Asda, Sainsbury’s, Tesco. Also try the service of Filco Supermarkets, Sainsbury’s or the Morrisons. Is it your birthday? Get a mix with Snack pie or a treat like Walkers Cheese & Onion Crisps 32.5g with a discount at the online supermarket. Therafter, you will need some decent cleaning products. Buy a bargain Air Wick Freshmatic Max Air Freshener Refill, Lavender 250ml offer online.


  1. Neotolemus

    Interesting information. Thanks!

  2. Bohumil

    Oooh ... I'm lying under the chair !!!!

  3. Domenick

    Wonderful idea and time frame

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